This breakfast burrito is absolute delicious madness. The combination of scrambled eggs, mushrooms, kale, cheese, avocado, and sriracha is a pretty amazing way to start off a lazy Saturday or Sunday. If you make these for a large brunch, you’d better double the recipe— your friends will keep coming back for more! Serves 4
2 tablespoons extra- virgin olive oil
½ yellow onion, finely chopped
2 cups cremini mushrooms, thinly sliced
1 cup lacinato kale, tough ribs removed, finely chopped
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 teaspoon granulated garlic powder
2 tablespoons Pecorino Romano cheese, grated, plus more for topping (optional)
4 large whole-wheat tortillas, warmed through on a stove top
1 ripe avocado, thinly sliced
¼ cup finely shredded Pecorino Romano or Manchego cheese (optional)
Sriracha sauce (optional)
In a large sauté pan, warm the olive oil over medium- low heat. Add the chopped onion and sauté for 5 minutes, or until translucent. Add the sliced mushrooms and sauté for an additional 3 minutes, or until the liquid from the mushrooms has cooked off. Reduce the heat to low and add the kale. Cook until the kale has wilted slightly. Transfer the mushroom- kale mixture to a small bowl and set aside to cool.
In a medium bowl, using a fork, whisk together the eggs, salt, pepper, garlic powder, and cheese, if using. Pour the egg mixture into the sauté pan over low heat. Using a spatula, scramble the eggs just until set; they should still be slightly undercooked. Then fold in the mushroom- kale mixture.
Lay out the warmed- through tortillas and evenly spread half of the scrambled egg mixture onto each. Sprinkle lightly with additional cheese, if using. Fold over one side and roll into a burrito shape. Repeat with the remaining tortillas. Top with avocado slices and sriracha sauce, if desired.